Summer Millet Risotto Recipe

Name: Summer Millet Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 1 medium-size onion, minced; 2 medium-size garlic cloves, smashed, peeled and minced; 2 cups millet; 5 cups chicken broth, or vegetarian broth (see Micro-Tip); 2 small zucchini, cut in 1/4-inch dice; 2 medium-size red bell peppers, cored, deribbed and cut in 1/4-inch dice; 2 cups loosely packed basil leaves, chopped; 3/4 cup pine nuts; 2 teaspoons kosher salt; Freshly ground black pepper

Servings: persons

1/2 cup olive oil
1 medium-size onion, minced
2 medium-size garlic cloves, smashed, peeled and minced
2 cups millet
5 cups chicken broth, or vegetarian broth (see Micro-Tip)
2 small zucchini, cut in 1/4-inch dice
2 medium-size red bell peppers, cored, deribbed and cut in 1/4-inch dice
2 cups loosely packed basil leaves, chopped
3/4 cup pine nuts
2 teaspoons kosher salt
Freshly ground black pepper

1
Place oil in an oval dish, 14 by 9 by 2 inches.
2
Cook, uncovered, at 100 percent in a high-power oven for 2 minutes.
3
Stir in onion and garlic.
4
Cook for 4 minutes.
5
Stir in millet and broth.
6
Cook for 20 minutes.
7
Stir in zucchini and peppers.
8
Cook for 21 minutes.
9
Stir in basil and pine nuts.
10
Cook for 2 minutes.
11
Remove from oven.
12
Stir in salt and pepper.

1195

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup olive oil, 1 medium-size onion, minced, 2 medium-size garlic cloves, smashed, peeled and minced, 2 cups millet, and more.

Yes, Summer Millet Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Millet Risotto

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